Chocolate merges flavor, warm memories

Food has long been a passion of mine. From as early as I can remember, I’ve gravitated toward the kitchen.

Whether I’m preparing or enjoying food with the ones I hold dear, I find happiness in the entire process. I get excited about new flavors and experimenting with new techniques, kitchen tools and ingredients. I am a lover of food, plain and simple. And sharing the process with others is my favorite part.

Many of my fondest memories are centered around the kitchen. I am regularly taken aback by the flood of emotions a simple smell or taste can bring forth. A few days ago, my mother and I decided to make my grandmother’s Never Fail Chocolate Cake. In mixing the batter, the aroma of warm chocolate transported me back to her kitchen; I could see my grandmother dancing around, smiling and teaching me how to prepare the cake just so. It is hard for me to believe that it has been 10 years since she died, yet something so simple can make me feel that connection and warmth once again.

Chocolate, for me, is one ingredient that has that special quality — an ability to transport me to a different time. The sweet memory of the first taste of my grandmother’s dense chocolate cake with a sticky, broiled, coconut-pecan frosting still lingers in my mind and on my palate. The version my mother and I make is great, but it still does not compare to my grandmother’s.

Another vivid memory I have is centered around the first luxurious spoonful of chocolate pots de crème I enjoyed and the great friends I shared it with. Following that initial tryst with pots de crème, I knew I had to add it to my repertoire. I was determined to re-create that flavor and moment in time. Chocolate pots de crème has the perfect balance of rich, dark chocolate and indulgent, creamy custard. It is simple, yet wholly refined.

After experimenting with a few different recipes, I eventually settled on a variation I think is just right. It is nothing more than a classic custard with great quality chocolate and a few enhancements. The ingredients are common and few, but the flavor and complexity of this dessert speaks otherwise. It is just as good with a dollop of fresh whipped cream and juicy berries as it is left completely unadorned. The only thing that would make this pots de crème better is if I could share it with my grandmother.

So, the next time you offer to bring dessert to a dinner party, host a holiday or special occasion, or just have a chocolate craving you cannot shake, I encourage you to give this recipe a try. It is well worth the limited effort, and the lucky people you choose to share it with will sing your praises. Just remember to take a moment or two to really enjoy the flavors and relish the experience with those you are with.

Cale Feller lives in Sioux Falls and loves sharing good food with great company. Follow his latest culinary creations on Instagram @savor themomentsf.

Place chocolate, vanilla extract and cinnamon in a blender or food processor; pulse quickly until chocolate is roughly chopped.

In a heavy-bottomed saucepan, whisk together the cream, milk, egg yolks, sugar and salt over medium heat. Cook this mixture for about 6 to 7 minutes, continuously stirring, until it is thick enough to coat the back of a wooden spoon. Make sure to not boil the custard mixture or cook too long, as it will curdle.

Once the custard has thickened, pour the mixture directly into the blender or food processor. Be careful when blending, using a kitchen towel to cover lid, as the mixture will be very hot. Blend until smooth, making sure to scrape down the sides as necessary.

Divide the mixture into eight small dessert cups or ramekins and refrigerate for at least two hours or until set.